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Cranberry Hazelnut Turkey Wellington Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 64 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: French-inspired, American

Description

This Cranberry Hazelnut Turkey Wellington is a festive and elegant dish featuring tender turkey breast wrapped in flaky puff pastry, layered with a savory stuffing of hazelnuts, cranberries, fresh thyme, and breadcrumbs. Perfect for special occasions, this recipe combines seasonal flavors with a classic French-inspired preparation for a deliciously impressive main course.


Ingredients

Scale

For the Puff Pastry and Turkey

  • 2 sheets frozen puff pastry (12 x 12 inches), thawed
  • 1 ½ to 2 lbs uncooked turkey breast
  • 1 egg + 2 tbsp water (for egg wash)

For the Stuffing

  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • ¼ cup onion, chopped
  • ½ cup hazelnuts, chopped
  • 2 cups dry breadcrumbs
  • Turkey or chicken stock (a few tablespoons)
  • 1 ½ tbsp fresh thyme, chopped
  • Salt and pepper to taste
  • ½ cup fresh or frozen cranberries


Instructions

  1. Prepare the Stuffing: Heat olive oil and butter in a skillet over medium heat. Add minced garlic and chopped onions, sautéing for 1–2 minutes until softened.
  2. Brown Breadcrumbs: Stir in breadcrumbs and cook until they are lightly browned, about 3-4 minutes, which adds a toasted flavor and texture.
  3. Add Remaining Stuffing Ingredients: Mix in chopped hazelnuts, fresh thyme, cranberries, salt, and pepper. Gradually pour in a few tablespoons of turkey or chicken stock to bind the mixture together. Remove from heat and allow to cool completely.
  4. Preheat Oven and Prepare Pastry: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place one sheet of thawed puff pastry onto the baking sheet.
  5. Position Turkey: Lay the turkey breast along the center line of the pastry. Brush the exposed edges of the pastry with egg wash to help seal later.
  6. Spread Stuffing: Evenly spread the cooled stuffing over the top of the turkey breast, creating an even layer.
  7. Wrap the Turkey: Place the second sheet of puff pastry on top of the turkey and stuffing. Trim the edges to an oval shape, saving the trimmings for decoration. Pinch the edges to seal and roll the bottom edges over the top to create a tight seal, pressing firmly all around.
  8. Decorate and Chill: Brush the entire surface with egg wash. Use the reserved pastry trimmings to cut decorative shapes such as leaves, score vein details, and attach these to the Wellington, brushing them with egg wash as well. Cut four ½-inch slits on top for steam to escape. Chill in the refrigerator for 20 minutes to set the shape.
  9. Bake at High Temperature: Bake the Wellington at 400°F (200°C) for 15–20 minutes, until the pastry turns golden and crisp.
  10. Reduce Heat and Finish Baking: Lower oven temperature to 350°F (175°C) and continue baking for another 35–45 minutes, or until an internal temperature of 170°F (77°C) is reached in the turkey, ensuring it is fully cooked.
  11. Rest and Serve: Remove from oven and let the Wellington rest for 10 minutes before slicing. This allows juices to redistribute, resulting in moist and tender turkey slices ready to serve.

Notes

  • Ensure the turkey breast is fully thawed before preparation for even cooking.
  • Chilling the assembled Wellington before baking helps the pastry hold its shape and prevents shrinkage.
  • Use a meat thermometer to check the turkey’s internal temperature for safe consumption.
  • Fresh cranberries can be substituted with frozen if fresh are unavailable; just make sure to thaw and drain excess moisture.
  • The pastry decorations add charm but are optional.